Nova classification
[4] His early research in the late 1970s focused on malnutrition, reflecting the prevailing emphasis in nutrition science of the time.
[5][6] In the mid-1990s, Monteiro observed a significant shift in Brazil's dietary landscape marked by a rise in obesity rates among economically disadvantaged populations, while more affluent areas saw declines.
Employing statistical methods, Monteiro identified two distinct eating patterns in Brazil: one rooted in traditional foods like rice and beans and another characterized by the consumption of highly processed products.
[9] Databases such as Open Food Facts provide Nova classifications for commercial products based on analysis of their categories and ingredients.
[18][19][20] Nova is an open classification that refines its definitions gradually through new scientific publications rather than through a central advisory board.
They often use additives to enhance shelf life, protect the properties of unprocessed food, prevent the spread of microorganisms, or making them more enjoyable.
Processes enabling the manufacture of ultra-processed foods include industrial techniques such as extrusion, moulding and pre-frying; application of additives including those whose function is to make the final product palatable or hyperpalatable such as flavours, colourants, non-sugar sweeteners and emulsifiers; and sophisticated packaging, usually with synthetic materials.
Ultra-processed foods are operationally distinguishable from processed foods by the presence of food substances of no culinary use (varieties of sugars such as fructose, high-fructose corn syrup, 'fruit juice concentrates', invert sugar, maltodextrin, dextrose and lactose; modified starches; modified oils such as hydrogenated or interesterified oils; and protein sources such as hydrolysed proteins, soya protein isolate, gluten, casein, whey protein and 'mechanically separated meat') or of additives with cosmetic functions (flavours, flavour enhancers, colours, emulsifiers, emulsifying salts, sweeteners, thickeners and anti-foaming, bulking, carbonating, foaming, gelling and glazing agents) in their list of ingredients.
Epidemiological studies have linked the consumption of ultra-processed foods with obesity, cardiovascular disease, hypertension, metabolic syndrome, depression, and various types of cancer.
[27] In 2014, the Ministry of Health of Brazil published new dietary guidelines based in part on Nova, crediting Carlos Monteiro as the coordinator.
'[30][31] The Nova classification does not comment on the nutritional value of food and can be combined with a labelling system such as Nutri-Score to provide comprehensive guidance on healthy eating.
